Focaccia with giant bubbles from Animaincucina

In a stand mixer, add the yeast, 70% of the water, and the malt, and dissolve. Add the flours and knead until smooth. Gradually add the remaining water, then finally the salt and oil, and let it absorb.

After each rest, the dough will relax and become more and more solid, making it easy to handle and stick.

Remove the dough from the fridge and let it double in size if it hasn't. Turn it out onto a floured work surface and divide into desired portions, or leave it whole. Spread the dough out in the greased pan with your fingers, without flattening it too much or removing any air bubbles.

Let it rise until doubled in size at room temperature in the oven with the door closed and the light off, without covering it with cling film.

Preheat the oven to 250°C (480°F). Meanwhile, oil the surface and sprinkle with salt, if desired. Then, poke holes in the crust with your fingers. Add rosemary or oregano, if desired.

Bake the focaccia at 250° for about 10 minutes, the cooking time also depends on your oven.

Inside the focaccia will be full of holes .

Serve immediately hot, warm or even cold .